Description
These magical Harry Potter cupcakes are rich, moist, and filled with chocolate hazelnut spread, topped with fluffy hazelnut buttercream and finished with golden Ferrero Rocher “snitches.” Perfect for parties or themed celebrations, they bring Hogwarts charm to your dessert table.
Ingredients
2 cups flour
2 cups granulated sugar
½ cup + 1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons espresso powder
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 ½ teaspoons vanilla extract
2 eggs, room temperature
¾ cup boiling water
1 cup chocolate hazelnut spread
1 cup unsalted butter, room temperature
3 cups confectioner’s sugar
½ cup chocolate hazelnut spread (for buttercream)
1 teaspoon vanilla extract (for buttercream)
2–3 tablespoons heavy cream
¼ teaspoon salt (for buttercream)
24 Ferrero Rocher chocolates (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with parchment liners.
- In a large bowl or stand mixer fitted with the whisk attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until evenly combined.
- Bring ¾ cup water to a boil in a small saucepan, then remove from heat.
- Add milk, oil, vanilla, and eggs to the dry ingredients. Mix gently.
- Slowly pour in the boiling water while mixing until the batter is smooth.
- Scoop batter into cupcake liners, filling each about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Fill each cupcake: place chocolate hazelnut spread in a piping bag, insert into the center of each cupcake, and gently squeeze to fill.
- In a stand mixer fitted with the paddle attachment, beat butter and confectioner’s sugar on low until smooth, then increase speed until light and fluffy.
- Scrape down sides, then add chocolate hazelnut spread and vanilla. Mix well.
- Add heavy cream, 1 tablespoon at a time, until fluffy. Mix in salt.
- Place frosting in a piping bag fitted with a star tip and pipe onto cooled cupcakes.
- Remove stickers and paper cups from Ferrero Rocher chocolates, leaving the gold wrappers on. Place one on each cupcake.
- Pipe a small dot of buttercream on each Ferrero Rocher, then attach decorative snitch wings. Serve and enjoy!
Notes
- Swap Ferrero Rocher for gold foil-wrapped truffles if preferred.
- Add edible glitter to enhance the magical theme.
- Use peanut butter or caramel spread instead of hazelnut for a twist.
- Make mini cupcakes for party bites.
- Add extra espresso powder for a mocha-flavored version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
